Recipe thanks to wellnourished.com.au
These Lemon Macadamia cookies are a personal favourite – they are so quick to make and they taste divine. They’re also gluten, dairy and grain-free. However, a warning is appropriate… you will not be able to stop at one (at least I can’t!).
Health benefits
Well, firstly, almonds are a rich source of protein, essential fats, and fibre. They also contain antioxidants and mood elevating amino acids. The macadamia nut oil is a very stable, primarily monounsaturated fat with an impressive fatty acid and mineral profile. It adds a delicious, buttery flavour to the mix too. Lemon zest is a concentrated source of vitamins, minerals, antimicrobial and antioxidant compounds. Use the zest of a pesticide-free or organic lemon so you are not ingesting the chemicals and wax often applied to the peel.
Ingredients
- 150 g almond meal 1¼ firmly packed cups
- 55 g macadamia oil ¼ cups
- 50-85 g rice malt syrup honey or maple syrup (¼ cup approx.)
- 1 tsp vanilla bean powder extract or essence
- 1 lemon/s finely grated zest of whole lemon plus 1 tbsp juice - very important or they will spread
- 12 macadamia nuts optional to finish
Instructions
- Preheat your oven to 150°C.
- In a mixing bowl or food processor, combine all of the ingredients above until well combined (Thermomix 5-10 seconds, speed 5).
- Roll tablespoons of the mix with wet hands or just drop blobs onto a tray lined with baking paper.
- Flatten with the back of the fork and top with a macadamia nut.
- Bake for 15 minutes or until starting to brown on top.
- Allow to cool on the tray (they will firm up as they cool). Enjoy!
Notes
Variations
Low-fructose Choose brown rice syrup as your sweetener. Vegan Choose rice malt or maple syrup as your sweetenerGeorgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.
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About the Author: Georgia Harding
